Refreshing, fluffy, show stopper, packed with strawberry flavor
Place the syrup ingredients in a saucepan and boil for 5 minutes. Once it boils, transfer it to another bowl to cool, keeping some of the syrup in the saucepan and boil it for another 4 to 5 minutes until it sets.
Add the vanilla to the sweetened milk, strain it and mix well.
Put the water and the sweetened milk in a saucepan. Stir and bring to a boil whilst stirring, until the first bubbles appear.
Empty it into a bowl, cover it with a cling film and let it cool.
In a tall container, place the milk and whipped cream powder and beat with a mixer until firm.
Place the sponge cake on the plate that you will serve the dessert, place a transparent plastic collar around the perimeter and close the hoop. Lightly syrup the base and set aside.
Dilute the cream with the sugar with a little whipped cream and stir.
Place the strawberries cut in half (with the inside out) on the collar and cover with whipped cream. Add a layer of cream. Place several strawberries on top, cover them with the cream and spread a layer of whipped cream on top.
Place the second sponge cake on top, sprinkle with some syrup and finish with another layer of whipped cream.
In the center add a spoonful of the cream and spread it. Garnish with strawberries.
Refrigerate for 2 to 3 hours before cutting.
FOR THE SYRUP
150 ml water
150 g sugar
1 tbsp lemon juice
FOR THE CAKE
2 sponge cakes
1 kg strawberries
100 ml sweetened condensed milk
600 ml water
75 g cornstarch (corn flour)
2 tsp. vanilla extract
500 ml whole milk
160 g whipped cream powder vegetable